Bacon Cheddar Cheeseburger Meatloaf
Crispy bacon. Pockets of gooey cheddar. Yellow onions cooked in bacon drippings. This Bacon Cheddar Cheeseburger Meatloaf has ALL the good stuff.
Featured Comment:
“The best meatloaf ever!!!! So much flavor and the ranch mixed with ketchup tops it off!! My 7 year old pickiest eater ever even loved it!!” -Rachel
Bacon Cheddar Cheeseburger Meatloaf is the answer to disappointing meatloaf recipes. No boring meatloaf here!
Instead of shredded cheddar, we’ll use small cubes of cheddar to create pockets of cheese that literally ooze out when the meatloaf is warm (YUM). Along with bacon and onions, the cheese transforms this meatloaf from traditional to extraordinary.
So extraordinary that I even made it on tv for a segment on WGN News (Chicago)!
The meatloaf mimics a classic bacon cheeseburger, and it delivers some serious flavor. The topping also contains a secret ingredient: ranch dressing. It gets mixed in with the ketchup, and it adds a little zip that everyone loves.
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Ingredients
Here is what you need to make the meatloaf:
- Bacon—this will get cooked before adding it to the meatloaf
- Cut the cubed cheddar from a block of cheddar cheese (sharp or mild, whatever you prefer)
- Ground round is 85% lean beef (you can also use 80% or 90% lean)
- Ground pork keeps the meatloaf tender and juicy
- Yellow onion will get cooked in the bacon drippings (yum!)
- Breadcrumbs and eggs hold the meatloaf together
- Worcestershire sauce, parsley, and salt add flavor to the finished dish
- Ketchup and a little ranch dressing make an irresistible sauce for the top
How to make bacon cheddar Cheeseburger meatloaf
First, cook the bacon until crisp, then crumble it. Cook the diced onion in the bacon fat until soft.
Combine the rest of the ingredients (bacon, cheddar, ground round, ground pork, cooked onion, breadcrumbs, eggs, worcestershire sauce, parsley, and salt) in a large bowl.
Mix gently with your hands to combine. Be careful not to overmix the mixture, as that will make the meat tough.
Form the mixture into a meatloaf shape, roughly 12 inches long by 5 inches wide.
Make sure to place it on a baking sheet with a rim to catch any juices that run from the meatloaf (and also to catch the drippy cheese!).
Bake the meatloaf for 45 minutes, and then spoon on a mixture of ketchup and ranch dressing. Trust me on this one—the ranch adds a tasty zip to it! Bake for 10 more minutes and it’s ready to serve!
Sides for Meatloaf
Here are a few great side dishes to pair with the meatloaf:
- Old Fashioned Mac and Cheese
- Bisquick Cheddar Biscuits
- Extra Cheesy Mashed Potatoes
- Roasted Garlic Broccoli
📖 Recipe
Bacon Cheddar Cheeseburger Meatloaf
Ingredients
- 4 slices bacon
- 1 small yellow onion, finely chopped
- 1 lb ground beef (I used 85% lean)
- ½ lb ground pork (or sub more ground beef)
- ⅔ cup breadcrumbs
- 2 eggs, lightly beaten
- 2 teaspoons worcestershire sauce
- ⅓ cup chopped parsley
- 4 oz sharp cheddar, cut into ½ inch cubes
- 1 teaspoon kosher salt
- ⅓ cup ketchup
- 1 tablespoon ranch dressing
Instructions
- Preheat oven to 375°F.
- Place the bacon in a large skillet over medium heat. Cook until crisp. Place the bacon on a paper towel lined plate to drain (keep the bacon grease in the pan), then chop into fine pieces.
- Add the onion to the bacon grease. Cook until soft, about 3–4 minutes. Remove the onions but leave the bacon grease (which you can save for another use or discard).
- In a large bowl, combine the ground pork, ground round, breadcrumbs, eggs, worcestershire sauce, parsley, cubed cheddar, salt, chopped bacon, and cooked onions. Mix very gently with your hands to combine.
- Pour the mixture onto a baking sheet with a rimmed edge. Form it into a loaf with your hands, packing it gently so it stays together.
- Place in the oven and cook for 45 minutes.
- Meanwhile, combine the ketchup and ranch dressing in a small bowl. Remove the meatloaf from the oven and pour the ketchup mixture on top. Return to the oven for 8–10 more minutes, or until the meat reaches an internal temperature of 160°F.
- Remove from the oven and let rest for 5 minutes before slicing.
How do you get this to hold together? Anytime I make meatloaf, no matter how much oatmeal I add, it still falls apart!
The breadcrumbs and eggs keep this one together! Pack the meat firmly, and you can try cutting it with a serrated knife to keep it together nicely.
I love this meatloaf. It’s so yummy. I’ve gotten creative a few times too and used pork sausage took it out of the casing in place of the ground pork. I also like to make a big batch to freeze some for later that way I have something quick and easy for a busy week in the future. Before I had my baby I made 3 or four loaves to freeze for postpartum easy eating, and it worked great. I just froze them once I assembled the loaf and wrapped it real well in Saran Wrap and froze it. I thawed it and baked it according to her instructions when I wanted to eat it and just had to make the sauce that day.
Thank you for the freezing tips! So smart to make these before baby came. 🙂
Really good recipe. I will be making it again.
I’m so glad that you enjoyed it!
I’m making this tonight for our family yet not family dinner.
All the boys are excited!
Thanks for the tip on draining ground beef. That’s the part I hate about cooking bulk amounts of ground beef and I never thought of lining a bowl to catch the grease
Harold Burton
I’m glad you found it useful!
Followed the recipe directions. It was delicious but it got burnt and crusty on the bottom
Hi Cindy, I’m glad you liked it but I’m sorry to hear that it got burnt on the bottom! Trying to troubleshoot here…was the pan placed in the center of your oven? Sometimes if the heat comes from the bottom and the rack is placed below the center, then the bottom would likely burn a bit. Just a thought! Thanks for taking the time to let me know.
Making this tomorrow but I always line my baking sheets with parchment paper for meatloaf and the bottom doesn’t burn.
Great tip—thanks!
Yummmm I will prob attempt to make this for dinner tonight!
I love poached fish or chicken, but I seem to do something wrong. I think I should have been starting with cold water instead of simmering. I am going to try your technique. And the leek sounds like a good idea also. 🙂
This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
Hi Rose, I can’t comment from experience, but I’ve seen some substitutes for breadcrumbs that include those items. Let me know if you try it!
The best meatloaf ever!!!! So much flavor and the ranch mixed with ketchup tops it off!! My 7 year old pickiest water ever even loved it!!
YAY! That is so good to hear. Thanks for letting me know!
Do you think it would be okay to bake in a cast iron pan?
Yes, definitely!
Oops. Guess I should have read Kim’s review from September 4th. Thanks for the follow up.
Okay, loosely followed your recipe last night. Edited a few ingredients for personal preference and then baked it in a cast iron skillet. It was SO good! Honestly, I made it for my husband, I’m not a big fan of bacon and cheese together, but was pleasantly surprised. This was such a hit last night with both of us, and with my two year old! Definitely became an instant family favorite. Thank you for sharing such a great idea!
That’s so great to hear—thanks, Kim! Love the cast iron skillet idea.
Can you bake this is a meatloaf pan instead of a baking sheet?
Yes, absolutely!
La quantité de vinaigrette ranch c’est quoi?
Would you recommend making this meatloaf ahead of time and freezing?
Hi Lynsey, yes, you could! I haven’t tried it myself, but the general consensus says to shape the uncooked meatloaf, wrap it in plastic wrap, then place in a resealable freezer bag. When you’re ready to cook the meatloaf, defrost it in the fridge for at least 24 hours, then place on a baking sheet and bake according to the recipe. I think you could keep it in the freezer for 1–2 months before cooking.
Kate you outdid yourself with the recipe!! My husband exact words” this is by far the best meatloaf I have ever eaten”. Thank you so very much for the amazing recipe
Hi Sara! I’m so happy to hear that—thank you!